SINKS Additional Information
• Be mindful of the environment for your sink. If the sink is being used outdoors or an area with excess moisture in the air, make sure the sink is using stainless steel legs instead of galvanized steel • It is possible to upsell the customer with not only a better sink (gauge, leg type, etc.) but also with added accessories by asking a few simple questions. Here are some popular compartment sink accessories: » Side-splash unit - can be welded or bolted on and are required by some health codes but also useful if the sink is going to be placed next to food prep area
» Additional drainboard - if the operator requires more work space than the standard drainboard offers, larger, custom-sized drainboards can be built » Overshelves and undershelves - if nearby storage is required, adding an overshelf or undershelf is an option. Custom sizes, multiple tiers and added accessories like pot racks are available. » Welded setup - if the sink is going to be used frequently, a fully welded assembly is recommended. Here, the entire understructure will be all welded for added stability.
Stainless Steel Sink Maintenance Tips
» Rinse the sink bowl thoroughly after and remove all traces of cleansing agents » Do not allow residue after sterilization process to remain in bowl. Flush thoroughly » Use chlorinated detergents ONLY as directed by the manufacturer. Excessive dosages can be harmful • Never leave dirty rags or other foreign matter in sink bowl overnight • High-chlorine detergents are not recommended for stainless steel sink bowls
It is important to remember that stainless steel is stainless, not stain-proof. Improper cleaning and maintenance can cause rust and corrosion. Follow the below tips and best practices to maximize the durability and lifespan of your sink: • Only use stainless steel and plastic pads for stain removal. NEVER use steel wool • Detergents containing chlorine derivatives can cause stainless steel to pit and eventually corrode. Be sure to take the following steps for detergent use:
EQUIPMENT GUIDE
66
Made with FlippingBook Learn more on our blog